Publications by authors named "Heng-Juan Li"
J Sci Food Agric
November 2024
Article Synopsis
- Pea protein isolate (PPI) is becoming popular in food due to its health benefits, but its low solubility and stability pose challenges for its functional use.
- The study examined how different molecular weights of dextran (DX) affect the properties of grafted PPI, finding improvements in solubility, antioxidant activity, and emulsion stability.
- The research concluded that grafting dextran, particularly the 5 kDa version, enhances the emulsifying properties of PPI, making it more suitable for use in functional foods.
